Mexican Rice with Poached Eggs Recipe

Mexican Rice with Poached Eggs Recipe
Mexican Rice with Poached Eggs Recipe photo by Taste of Home
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Mexican Rice with Poached Eggs Recipe

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This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. —Jeanne Lewis, Brooklyn, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 1 pound bulk spicy pork sausage
  • 1 medium onion, diced
  • 1 medium sweet red pepper, diced
  • 1 to 2 seeded jalapeno peppers, minced
  • 2 garlic cloves, minced
  • 1 tablespoon beef base
  • 2 teaspoons ground cumin
  • 1 teaspoon pepper
  • 1 cup uncooked long grain rice
  • 2 cups water
  • 6 large eggs
  • 1 cup shredded sharp cheddar cheese
  • Warm corn or flour tortillas (6 inches)

Directions

In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper.
Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm.
Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. Serve with warm tortillas. Yield: 6 servings.

Test Kitchen tips
  • Cutting carbs? Skip the tortilla and scoop this one-dish dinner (or brunch!) with a fork.
  • This recipe is very versatile—feel free to add in bonus ingredients like black beans, diced red onion, avocado or roasted corn.
  • For extra kick, top with rings of jalapeno peppers.
  • Originally published as Mexican Rice with Poached Eggs in Taste of Home April/May 2018

    Nutritional Facts

    1 serving: 482 calories, 28g fat (10g saturated fat), 246mg cholesterol, 998mg sodium, 34g carbohydrate (3g sugars, 1g fiber), 22g protein.

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    • 1 pound bulk spicy pork sausage
    • 1 medium onion, diced
    • 1 medium sweet red pepper, diced
    • 1 to 2 seeded jalapeno peppers, minced
    • 2 garlic cloves, minced
    • 1 tablespoon beef base
    • 2 teaspoons ground cumin
    • 1 teaspoon pepper
    • 1 cup uncooked long grain rice
    • 2 cups water
    • 6 large eggs
    • 1 cup shredded sharp cheddar cheese
    • Warm corn or flour tortillas (6 inches)
    1. In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper.
    2. Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm.
    3. Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. Serve with warm tortillas. Yield: 6 servings.

    Test Kitchen tips
  • Cutting carbs? Skip the tortilla and scoop this one-dish dinner (or brunch!) with a fork.
  • This recipe is very versatile—feel free to add in bonus ingredients like black beans, diced red onion, avocado or roasted corn.
  • For extra kick, top with rings of jalapeno peppers.
  • Originally published as Mexican Rice with Poached Eggs in Taste of Home April/May 2018

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